Sticky Sausage Tray Bake with Roasted Beetroot and Red Onion
Ingredients
- 8 pork sausages
- 400 g raw beetroot
- 3 red onions
- 2 tbsp balsamic vinegar
- 2 tbsp clear honey
- 4 fresh thyme
- 2 tbsp olive oil
- 1 tbsp wholegrain mustard
Nutrition (per serving)
- Calories
- 528 kcal
- Protein
- 18.8 g
- Carbohydrate
- 37.6 g
- of which sugars
- 24.8 g
- Fat
- 32.6 g
- of which saturates
- 10.2 g
- Fibre
- 6.4 g
- Salt
- 2.34 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 200°C/180°C fan. Peel and cut the beetroot into wedges and cut the red onions into thick wedges. Place in a large roasting tray.
- 2
Mix together the balsamic vinegar, honey, mustard and oil. Drizzle two thirds over the vegetables and toss to coat. Scatter over the thyme.
- 3
Nestle the sausages among the vegetables and drizzle the remaining glaze over the sausages.
- 4
Roast for 40-45 minutes, turning everything halfway through, until the sausages are sticky and golden and the vegetables are tender.
- 5
Serve straight from the tray with crusty bread or mashed potato.
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